Garlic-Ginger Chicken with Cilantro and Mint

 

Another great recipe from the Indian-ish cookbook and one of the few for meat. This method of marinating makes for flavorful chicken indeed. I like to use chicken thighs, though any chicken pieces will work, or even chicken breast pieces. Allow enough time for the marination - at least 2 hours or overnight. Amchur is a powder made from unripe green mangos. If you don't have it, substitute tamarind paste or something sour, like lime juice.

Garlic-Ginger Chicken with Cilantro and Mint

Serves 4-6

From Indian-ish by Priya Krishna

8 garlic cloves, minced

2 Tblsp minced fresh ginger

3 Tblsp olive oil

3 Tblsp lemon juice

1 Tblsp coriander

1 tsp turmeric

1/2 tsp red chile powder

1 tsp amchur

3/4 tsp salt

2 lb chicken pieces

1 Tblsp chopped mint leaves

1 Tblsp chopped cilantro

In a small bowl, mix together the garlic, ginger, olive oil, and lemon juice into a paste.

In another small bowl mix together the coriander, turmeric, chile powder, amchur and salt, then add the mixture to the ginger-garlic paste and stir well to combine. Transfer this marinade to a large ziplock bag and add the chicken pieces. Massage the marinade into the chicken thoroughly and then refrigerate for 2 hours.

In a large heavy skillet or a Dutch oven over medium-high heat add the oil. Reduce the heat to medium, remove the chicken from the marinade and add it to the pan. Cook the chicken on the skin side without moving the pieces until they are golden, then turn them to the other side. 

Reduce heat to low, cover and cook the chicken for 10 minutes. Turn off the heat and let the chicken sit, covered, for 10-15 minutes. Check the internal temperature to make sure it's at least 160 degrees. Garnish with mint and cilantro.